Pumpkin and salt fish stew (veggie). Add black pepper, chopped pumpkin and brown sugar. Press down on the cubes of the pumpkin as it's supposed to be like a sort of rough paste when it's all done. Cook until the liquid is burned out.
Spoon stew into pumpkin and replace top. I added butternut squash and a little more salt and pepper. This is a marvelous autumn potluck dinner. You can have Pumpkin and salt fish stew (veggie) using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Pumpkin and salt fish stew (veggie)
- Prepare 1 piece of pumpkin.
- It's 250 grams of salt fish.
- You need 1 of medium onion.
- You need 3 cloves of garlic.
- You need 1 of drizzle of olive oil.
- Prepare to taste of Salt.
- Prepare To taste of black pepper.
- It's Handful of fresh thyme.
- It's 1 tbsp of brown sugar.
- It's 1 of scotch bonnet pepper (size to taste).
Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell! Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. I added some dates and salt and it has lifted the flavour somewhat.
Pumpkin and salt fish stew (veggie) step by step
- Prepare all the ingredients..
- Sauté onion and garlic.
- Add thyme and prepared salt fish (soaked for minimum 12 hours and rinsed). Cook for 4 minutes..
- Add black pepper, chopped pumpkin and brown sugar. Cover and let it cook for 15 minutes..
- Add whole scotch bonnet pepper. Cut it finely if you like it spicy. Cover and cook for another 15 minutes to let the ingredients release their juice..
- Press down on the cubes of the pumpkin as it’s supposed to be like a sort of rough paste when it’s all done. Cook until the liquid is burned out..
The amount of ginger was too much for. Fish Alternatives Any relatively firm, white-fleshed fish will work well. This stew is infinitely adaptable and can grow and vary according to your pantry. Stir in chickpeas, pumpkin purée, and broth; bring to a boil. Add pasta and quickly simmer until pasta is al dente Used veggie broth, tiny bow tie pasta (it's what we had available), and I swirled in a tablespoon of butter at.
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